 | | Directions |
- Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
- Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
- Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
- Remove it from the oven and allow it to cool completely.
- Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
- Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
- Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9 x 13 baking pan
Servings: 15
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 can pumpkin pie mix - 30 oz. can |
| - | | 2/3 cup evaporated milk |
| - | | 2 eggs |
| - | | 1 cup chopped pecans |
| - | | 1 package white cake mix |
| - | | 1/4 cup butter - melted |
| - | | 8 ounces whipped topping |
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